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homemade glazed doughnuts on baking rack drying
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Glazed Donuts

Glazed Donuts are made with a light and fluffy donut dough.
Course Breakfast or Brunch, Dessert
Cuisine American, Southern
Prep Time 2 hours
Cook Time 2 minutes
Total Time 2 hours 2 minutes
Servings 18 doughnuts
Calories 436kcal

Ingredients

Donuts Dough

  • 1 .25-ounce packet (2 ¼ teaspoons) active dry yeast
  • ¼ cup lukewarm water
  • 1 ½ cups whole milk, scaled and cooled down
  • ¼ cup granulated sugar
  • 2 tablespoons granulated sugar (or honey)
  • 3 large eggs (room temperature)
  • 5 to 5 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup (1 stick) unsalted butter softened

Donut Icing

  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3-5 tablespoons whole milk

Instructions

Donut Dough

  • In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
  • Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
  • Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out.
  • After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 to 1 ½ hours.
  • Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
  • Whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thin.
  • Line a baking sheet with parchment paper and set aside.
  • Turn the dough out onto a lightly floured surface, and use a rolling pin to roll out the dough to about ½-inch thickness. Lightly flour a donut cutter and use it to cut out the donuts, then place them onto the prepared baking sheet. Let the doughnuts rise for 1 hour or until doubled in size.*
  • Line a baking sheet with several layers of paper towels and set aside. In a large heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 donuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the donuts from the oil and allow to drain on the paper towels.
  • Let cool slightly before dipping only the tops in the icing. Let drip dry on a cooling rack, placed on a parchment lined half sheet pan. Once the icing is set, enjoy!

Notes

Scald the milk in a glass measuring cup or microwavable container in the microwave or in a saucepan on the stovetop. Microwave in increments and stir occasionally to prevent it from burning or boiling over. Bring the scaled milk down to lukewarm, around 115 degrees F.

Adding flour to donut dough

I usually start with 5 cups flour and knead in the remaining flour on the counter. This is a very sticky dough and you want it to be smooth, but not become rough or overworked. If you add too much flour, the donuts will become dense.

PREP AHEAD TIP:

You can let the donuts proof in the fridge overnight. After you cut the donuts with a donut cutter, place them on a half sheet pan lined with parchment paper. Cover the half sheet pan loosely with plastic wrap and let them proof in the fridge overnight. Then fry up fresh in the morning!

Nutrition

Calories: 436kcal | Carbohydrates: 82g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 197mg | Potassium: 133mg | Fiber: 2g | Sugar: 26g | Vitamin A: 235IU | Calcium: 42mg | Iron: 3.6mg